The Wooden Spoon’s Garden Vegetable Salad Stackers

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

2 large tomatoes, each cut into 6 slices
6 oz. fresh mozzarella cheese, cut into 6 slices
1/3 cup zesty Italian dressing, divided
6 slices red onion
12 seedless cucumber slices
6 fresh basil leaves

• Place six of the tomato slices on a platter
• Top each with one slice of the mozzarella cheese
• Drizzle each stack with half the dressing
• Top each with one onion slice, two cucumber slices, and a second tomato slice
• Drizzle with remaining dressing
• Top with a basil leaf
• Makes six servings

NOTES:
– The mozzarella you see in plastic-wrapped bricks in the supermarket dairy case is typically made in a factory. It has a dry, slightly rubbery texture that’s most suited for use in cooking as it has wonderful melting qualities. Fresh mozzarella, on the other hand, is handmade in smaller batches from whole milk, has a much softer, buttery texture and a delicate flavor. It’s delicious served raw with ripe, farm-fresh tomatoes or as part of an antipasto platter. It’s sold packed in whey or water in Italian markets, and cheese shops. You can also find it wrapped in plastic as a ball or as a log in most major supermarkets and wholesale stores such as Costco and BJs. It freezes well.
– Fresh basil adds to almost every recipe with its mellow flavor exuding a sweet, earthy aroma that indicates not only the promise of pleasantly pungent flavor, but an impressive list of nutrients. Vitamin K, essential for blood clotting, is one of them. Other vitamins and minerals in basil include iron, calcium, manganese, magnesium, vitamin C and potassium.

If you’d like to be a GUEST CONTRIBUTOR to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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